Pandoro

Every year I have a list of recipes to make during the holiday season. Last year when Simonetta Held posted the Pandoro Sfogliaro on Google+, I promised I would try it. So I did and it came out almost perfect. I made it again this year and it came up more beautiful, very light and delicate.

I started prepping the day before and left it to rise all night. In the morning the size had tripled! It was more than ready to go into the oven.

The Pandoro is baked in a star-shaped but you can use any mold as long as it is deep enough.

The final step is very similar to making puff pastry. The Pandoro takes more time and more patience to make than the Panettone, but it was definitely worth it.

In the end it doesn't have the traditional look, but the taste is almost perfect.

You will find a lot of tips at Simonetta's blog.


Ingredients
3 cups all-purpose flour plus more for dusting
1 + 1/2 teaspoons of instant dry yeast
1/2 cup + 2 tablespoons sugar
1 tablespoon brown sugar
3 eggs + 1 yolk
1/2 cup + 2 tablespoons unsalted butter
1 teaspoon vanilla extract
Zeste of 1 lemon
1/2 teaspoon salt
1/3 cup + 2 teaspoons water

Tools
Mold: 7.5in diameter x 4in high
A rolling pin.
A stand up mixer or food processor

Directions

.Step 1: the starter - 11am

1. Mix 1/3 cup of flour and 1 teaspoon of instant yeast.
2. Add the brown sugar and 1/3 cup of water. Mix very well then place to rise until doubled (50-60 minutes).

Step 2: Dough #1 - 1pm

For this step you will need the following out of the ingredient list above:

1+ 1/3 cup all purpose flour
¼ teaspoon instant dry yeast
2 tablespoons granulated sugar
2 tablespoons butter softened
2 teaspoons of luke warm water
1 egg + 1 egg yolk

I use a KitchenAid stand mixer for all my breads and brioches, it helps a lot. If you don’t have a similar appliance, it will take a little bit more time and muscles!

1. Mix the yeast with the flour and add to your starter.
2. Beat the sugar, egg and egg yolk and water in a bowl. Gradually add to your starter and flour. Combine well.
3. Add the butter one small piece at a time. Knead until everything is well blended and smooth.
4. Cover and let it rise until it doubles in size.

Step 3: Dough #2 - 4pm

For this step you will need the following out of the ingredient list above:

1 1/3 cup all purpose flour
½ cup sugar
2 eggs
1/2 teaspoon salt
zest of 1 lemon
2 teaspoon vanilla extract
½ cup butter softened

1. Beat the sugar, egg, salt and zest in a bowl and add to the first dough.
2. Add the flour.
3. Knead until everything is well blended and smooth. If the dough is too sticky, add one or two tablespoons of flour (one at a time). I knead it 15 minutes. Put in a buttered bowl, cover and let it rise until it doubles in size.
4. Mix the butter and the vanilla together. If the butter is not soft enough, put it few seconds in the microwave. Leave it at room temperature until it is used in the next step.

Step 4: Puff pastry steps - 7pm

For this step you will need the mix of butter and vanilla and a rolling pin.

1. Roll out the dough into a rectangular shape around 1-1.5 inches thick.
2. Distribute the cold butter over in small pieces.
3. Fold the top third of the rectangle down over the dough.
4. Seal the seams by pinching the dough in order to trap the butter inside.
5. Chill 20-25 minutes in the fridge.
6. Repeat steps 1-5 three times.
7. Butter and dust your Pandoro mold with flour.
8. Form a ball with the dough and transfer to the mold, smooth side part at the bottom.
9. Cover and let rise until the size doubles or triples.
10. Transfer to the mold and let it rise. Again I put it in the oven with the light on. It should reach the edge of the mold.

I left it over night with a temperature of 67-68 DegF (19 DegC), but if it’s in a warm corner, 2-3 hours may be enough.

Step 5: Baking- Next day 8am

1. Pre-heat the oven at 375 DegF.
2. Bake for 15 minutes, then lower to 350 DegF and cook until golden brown (about 30 minutes). Check doneness with a skewer.
3. Let it cool before unmolding it. Transfer to a plate and dust the surface with sifted icing sugar to decorate.

Tips

Make sure the butter is not too soft and refrigerate the dough in step 4 as instructed. If it's not cold enough and the butter is too soft, you will have a hard time folding the dough.

The picture below is my first trial, it was very good but it needed another 10 minutes in the oven to hold itself correctly. I left it to rise overnight in the oven, no draft.
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Note: I started it around 11:00 in the morning and finished around 8:00 pm, most of it being waiting time.